| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 5g | 1g | 20g |
| sugars | fibre | protein | salt |
| 3g | 3g | 6g | 0.6g |
The Bok Choy Soup with Mushrooms and Ginger is a delightful addition to my kitchen that evokes the diversity and vibrancy of NYC’s food spectrum. Originating from the East, the recipe, much like the Big Apple, borrows its character from multiple cuisines, presenting a harmonious culinary coexistence. As an actor, I’ve been exposed to numerous diverse cultures, their tastes, traditions, and fantastic food. Like a well-choreographed performance, the symphony of flavors in this soup finds a familiar rhythm in my NYC kitchen.
A Healthful Bowl of Delight
This Bok Choy Soup with Mushrooms and Ginger does not just appeal to the taste buds but also brings a ton of health benefits to the table. Bok Choy, the star ingredient of this dish, is a powerhouse of nutrients. It has high vitamin A, C, and K content, and is known for its cancer-preventive properties. Similarly, mushrooms and ginger, both bring an array of medicinal benefits, strengthening immune systems and fighting inflammation, respectively. Don’t worry, the healthful garlic and antioxidant-rich parsley are there to join the nutritious party, ensuring this delightful bowl brings wellness to the body, while satisfying your palate.
Pairing and Serving Suggestions
Now speaking of culinary traditions, this soup borrows much from the Asian soup-making ethos. However, it can adapt wonderfully to a variety of mealtime settings. Just like a Broadway show that resonates with audiences from around the world, this Bok Choy Soup finds its place comfortably on any dining table. Serve it as an appetizer or pair it with your favorite sourdough or bagel, it’s sure to elevate your meal experience. Plus, it complements well with Asian-inspired dishes like spring rolls or dumplings. Check this recipe for Scallion and Shiitake Mushroom Spring Rolls
and Plum and Hoisin Glazed Pork and Coriander Dumplings .
So whether you’re looking to transport your kitchen to the streets of Chinatown or yearning for a bowl of warmth and wellness, this recipe for Bok Choy Soup with Mushrooms and Ginger embodies authenticity and adaptability, much like my beloved city of New York.
What You’ll Need
- 1 large bok choy, around 1.5 pounds
- 4 cups of fresh mushrooms, sliced
- 2 tablespoons of olive oil
- 1 piece ginger, about 2 inches long
- 2 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 teaspoon of soy sauce
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Method
Step One
Start by cleaning and chopping your bok choy. Separate the stalks from the leaves as they will need different cooking times.
Step Two
Heat the olive oil in a large soup pot over medium heat. Once the oil is hot, add in your sliced mushrooms. Cook them until they’re a nice, golden brown. This should take about 5 minutes.
Step Three
While your mushrooms are cooking, you can peel the ginger and cut it into thin slices. Once you’ve done that, add it to the pot along with your minced garlic. Stir everything together and let it cook for another minute or two until the garlic becomes fragrant.
Step Four
At this point, you can add the bok choy stalks to the pot. They’re going to need to cook for a couple of minutes before you add the leaves because they’re quite a bit tougher. After about 2-3 minutes, add the leaves in also.
Step Five
Pour in the vegetable broth and stir everything together. You can add your soy sauce and red pepper flakes at this stage too. Once everything is well combined, reduce the heat to low and let your soup simmer for about 20 minutes.
Step Six
After 20 minutes, test your soup. If the bok choy is soft enough for your liking, it’s done. If not, you can continue to simmer it until it is. Once you’re ready to serve, season the soup with salt and pepper to taste and sprinkle the chopped parsley over the top.
